Ridiculous Mashup Foods of the Week

We’re living in an age of mashup-food mania, a time in which a new frankenfood unveils itself everyday. To help you keep up with all the new hypebeast snacks on the scene, we’ll be doing a weekly roundup of ridiculous mashup foods you need to know about right now, and ranking them on staying power. Read on!

Red Velvet Cake + Beer = Bleeding Heart

The mashup: Atlanta-based brewer Second Self Beer has some interesting suds in its portfolio, like a gin-influenced IPA that’s hopped with juniper and rosemary. For Valentine’s Day they’ve come up with an amber able inspired by Red Velvet cake that’s brewed with cocoa and vanilla and has a sweet, malty taste. Recommended pairings include “Steak, roasted butternut squash, gorgonzola cheese, a loved one to share it with.” Aww.

Sriracha + Ketchup = Heinz Ketchup Blended with Sriracha Flavor

The mashup: The catchy name pretty much says it all. Heinz just added this to their line of spicy condiments, which include a jalapeño and a Tabasco ketchup. Since Sriracha isn’t trademarked, it’s currently being added to everything from hummus to vodka, and though we hate to say it, it’s starting to feel like Sriracha is the new pumpkin spice.

Staying power: High. When something becomes trendy, as Huy Fong Foods’ Sriracha did, companies will hang onto it for way too long hoping some of it’s coolness will rub off on them. Which brings us to our next item… (Photo: Facebook/Heinz Ketchup)

Croissant + Waffle = Criss-Croissant

The mashup: The quest for the next cronut continues! It wasn’t the crodog (croissant hot dog) or the California croissant (sushi croissant), but iHop has its fingers crossed for the croissant waffle. It’s made by putting croissant dough in a waffle iron, “so that you have the luscious taste of a croissant with the distinctive criss-crossing of the waffle iron pattern.”

Staying power: Low. The Criss-Croissant, which comes in blackberry lemonade and strawberry rhubarb flavors, is being “waffulized” at select iHop locations through April 5. We’re looking forward to further bastardization of the language tied to whatever their Menu Development and Innovation department comes up with next.

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